Spicy meat paste and method for making same

A technology of chili meat sauce and formula, applied in food preparation, application, food science, etc., can solve the problems of strong chili taste, too spicy, single taste, etc., and achieve the effect of moderate spiciness

Inactive Publication Date: 2003-12-31
刘洪英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of hot sauce that overcomes the problem of single taste of existing chili sauce products and the taste o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Take 2 catties of refined pork lean meat, 1.5 catties of green onions, 6 catties of soybean paste, 0.5 catties of monosodium glutamate, 0.5 catties of chili noodles, 0.2 catties of sugar, 1 catty of vegetable oil, 0.5 catties of refined salt, 8 catties of water, and 0.5 catties of soy sauce spare;

[0021] (2) Cut the pork into 1 cm cubes, soak in clean water for 5 minutes, let the blood seep out, and set aside; soak the pork in clean water to remove the blood and fishy smell in the pork, making the pork taste more delicious;

[0022] (3) Add 0.3 catties of monosodium glutamate, 0.3 catties of sugar, soy sauce, and refined salt to the soybean paste, stir well, and set aside;

[0023] (4) Heat the vegetable oil to 120°C, put the pork in the above (2) into the pot, add water; then add 0.2 kg of monosodium glutamate and 0.2 catties of refined salt, and heat for 12 minutes; pour the chili noodles into the pot and stir, and heat for 5 minutes Add chopped green onions, st...

Embodiment 2

[0025] Take 3 catties of refined pork lean meat, 2 catties of green onions, 8 catties of soybean paste, 0.6 catties of monosodium glutamate, 0.8 catties of chili noodles, 0.4 catties of sugar, 2 catties of vegetable oil, 0.6 catties of refined salt, 10 catties of water, and 1 catty of soy sauce for later use;

[0026] (2) Cut the pork into 1 cm cubes, soak in water for 5 minutes, and set aside;

[0027] (3) Take 0.4 catties of monosodium glutamate, 0.4 kg of sugar, soy sauce, and refined salt, add them to soybean paste, stir well, and set aside;

[0028] (4) Heat the vegetable oil to 150°C, put the pork in the above (2) into the pot, add water, stir-fry until cooked; then add 0.2 kg of monosodium glutamate and 0.2 catties of refined salt, and heat for 10 minutes; pour the chili noodles into the pot Stir and heat for 7 minutes; then add chopped green onions, stir and heat for 5 minutes; add the soybean paste in (3) into the pot, stir, boil for 20 minutes, stop heating; divide in...

Embodiment 3

[0030] Take 5 catties of refined pork lean meat, 2.5 catties of scallions, 10 catties of soybean paste, 1.5 catties of monosodium glutamate, 2 catties of chili noodles, 1 catty of sugar, 3 catties of vegetable oil, 2 catties of refined salt, 12 catties of water, and 2 catties of soy sauce for later use;

[0031] (2) Cut the pork into 1 cm cubes, soak in water for 5-10 minutes, and set aside;

[0032] (3) Add 0.9 catties of monosodium glutamate, 1 catties of sugar, soy sauce and refined salt to the soybean paste, stir well, and set aside;

[0033] (4) Heat the vegetable oil to 100-200°C, put the pork in the above (2) into the pot, add water, and stir-fry until cooked; then add 0.6 catties of monosodium glutamate and 1 catties of refined salt, and heat for 12 minutes; pour the chili noodles Stir in the pot and heat for 8 minutes; then add chopped scallions, stir and heat for 6 minutes; add the soybean paste in (3) into the pot, stir, boil for 25 minutes, stop heating, and divide ...

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PUM

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Abstract

The pork sauce is produced with lean pork, scallion, soybean sauce, gourmet, chilli powder, sugar, vegetable oil, salt, water and soy sauce and through heating, stirring and stewing. It has pork as main material, sauce taste in port and pork aroma in sauce, proper salty degree and good taste. It may be used as food for direct serving and as seasoning.

Description

technical field [0001] The invention relates to the technical field of seasoning and seasoning production, in particular to a chili sauce with fresh meat and a production method thereof. Background technique [0002] Sauces are condiments that people cannot live without, including chili sauce and bean chili sauce. As far as our current sauce market is concerned, the variety of sauces is gradually increasing, but most of them are limited to sweet noodle sauce, soybean paste, bean paste, hot sauce, etc., generally taste salty and single. Wherein the hot sauce is made of edible oil and dried chili, and the production process is relatively simple, that is, after the edible oil is heated, put in crushed dried chili and fry until it changes color. The taste has no other taste except spicy and the aroma of fried chili. Eating too much will make people feel boring, and the taste of chili is too spicy and too strong. It is only suitable for people who like strong spicy taste, not su...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L27/60
Inventor 刘洪英
Owner 刘洪英
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